Chickpea Curry

A couple of weeks ago, I saw this recipe in Cooking Light.  I have been getting Cooking Light for over a year, and while I love flipping through it for ideas, I don't think I've actually made anything from the magazine since I started getting it.   But a few days later, with nothing in the fridge except quickly wilting spinach and week-old greek yogurt, I remembered the recipe and threw it together.  This recipe is quick. Like, 15 minutes flat.  It is also healthy and makes great leftovers to take for lunch (a huge requirement in my book).

Chickpea Curry (Cooking Light January 2013) 

Ingredients:

• 1 (3.5-ounce) bag boil-in-bag basmati or brown rice (I just made my own basmati rice)
• 1 tablespoon canola oil (I used olive oil)
• 1 large onion, diced
• 1 1/2 teaspoons garam masala (I added a little extra corriander)
• 2 (15-ounce) cans chickpeas, rinsed and drained
• 1 (15-ounce) can unsalted crushed tomatoes
• 1 (6-ounce) package fresh baby spinach
• 1/2 cup plain 2% Greek yogurt
• 1/2 teaspoon salt
• 1/4 cup chopped fresh cilantro
• (I added 1/4 teaspoon cayenne pepper for heat)

Directions:
1. Cook rice according to package directions; drain.
2. While rice cooks, heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion; sauté 5 minutes or until tender, stirring frequently. Stir in garam masala; cook 30 seconds, stirring constantly. Add chickpeas, tomatoes, and spinach; cook 2 minutes or until spinach wilts, stirring occasionally. Remove from heat; stir in yogurt and salt. Sprinkle with cilantro. Serve over rice.

And, because I don't have any pictures of what I made, I'll leave you with this gif of how I feel when I add spinach (or kale) to recipes: